This slow cooker rice pudding is made with real vanilla bean! It’s creamy and warming, with a subtle orange flavour, and a generous sprinkling of cinnamon sugar over the top.
Ingredients
Method
Combine rice, milk, sugar and rind in 4.5-litre (18-cup) slow cooker. Halve vanilla bean lengthways, scrape seeds into cooker, add vanilla bean.
Cook, covered, on low, 6 hours, stirring twice, or until rice is tender. Discard vanilla bean and rind.
To make the cinnamon sugar: Combine extra sugar and cinnamon in small bowl, sprinkle over rice pudding.
Test Kitchen tip
The vanilla bean can be reused, wash and dry well, store in an airtight container or add to a container of sugar for vanilla-scented sugar.
Slow cooker rice pudding: ingredient breakdown
White medium-grain rice: Slightly more clingy than long-grained when cooked. Ideal for croquettes, arancini and for eating with chopsticks. Special varieties, such as arborio, are used for risotto and other dishes.
Caster sugar: Also called superfine sugar. Fine granulated table sugar.
Vanilla bean: Dried, long, thin pod from a tropical golden orchid; the miniscule black seeds inside the bean impart a luscious flavour in baking and desserts.
More rice puddings
For other rice pudding recipes, including ones made without a slow cooker, see our recipe collection of easy rice puddings. You’ll find oven-baked recipes, rice puddings with fruit toppings, coconut rice puddings, and even a vegan rice pudding recipe.
For more vanilla bakes and desserts, see this collection.
